Take each strawberry and slice the leaves off, then use a paring knife to slice the inside out, leaving a big hole in the center. Slice the bottom off of the point end, just so the berry sits. Place all the berries on a plate.
Place the chocolate, water and butter in a microwave safe bowl. Microwave on 50% power for 30 seconds, repeating until the chocolate begins to melt and stirring after each time. You want the chocolate to be melty and smooth! Once melted, let cool for 10 minutes.
In that time, take the can of coconut milk out of the fridge. Open the can and discard the liquid (save it for smoothies!), then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium-high speed until completely whipped and thick.
Fold the coconut whipped cream into the cooled chocolate. Fold thoroughly, until it’s combined and no (or barely any) lumps remain. Place the chocolate in a piping bag – or you can use a spoon!
Pipe the chocolate mousse into each strawberry. Cover in sprinkles and refrigerate until ready to serve.